Ingredients for Masala
2 tablespoon coconut oil
1 cup fresh shredded coconut
2 teaspoon coriander seeds
6 dried red chillies
For the Gravy
1 teaspoon coconut oil
20 shallots, chopped (about 200 grams)
2 sprigs curry leaves
small lime size tamarind
1 teaspoon turmeric powder
1 teaspoon salt
1/2 cup thick coconut milk
For the Tempering
1 teaspoon coconut oil
1/4 teaspoon mustard seeds
1/4 teaspoon fenugreek seeds
2 sprig curry leaves
Instructions
- Heat 2 tablespoon of coconut oil in a pan. Add in the coriander seeds, dried red chillies and fresh shredded coconut. Fry on medium flame, sauting constantly until the coconut turns golden. Grind the masala to a fine paste without adding any water.
- Heat oil in a pan and add in the curry leaves and the chopped shallots. Fry till the shallots are soft and slightly starting to brown. Add in the tamarind extract (soaked in a cup of water and extracted), the theeyal masala, turmeric and the salt. Add in half a cup of water. Let it simmer in medium flame for 10 minutes.
- After 10 minutes, the oil will separate and float on top. Now add in the coconut milk and let it simmer for a couple of minutes. Switch off the flame.
- Heat oil in a small saucepan and add in the mustard seeds, fenugreek seeds and curry leaves when the oil is hot. Let the mustard seeds splutter. Add it to the curry.
- add in a couple of Kashmiri chillies.
